Description
Pillow-soft gnocchi and succulent chicken swim in a rich, herbed broth enriched by heavy cream and bright spinach. Carrots and celery offer a gentle crunch, while rosemary and thyme infuse each spoonful with cozy warmth.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 1 pound potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach chopped
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, celery, and carrots and cook until the vegetables are tender, about 5 minutes.
- Stir in the dried thyme and rosemary and cook for another minute.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded chicken and gnocchi, then reduce heat to a simmer and cook until the gnocchi floats, about 3–4 minutes.
- Lower the heat, stir in the heavy cream and chopped spinach, and cook until the spinach wilts, about 2 minutes.
- Season the soup with salt and ground black pepper to taste.
- Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- For extra flavor, stir in grated Parmesan before serving.
- Substitute spinach with kale for a heartier texture.
- Store leftovers in an airtight container and refrigerate up to 3 days.
- Reheat gently to prevent the cream from curdling.